Hello, there. I meant to post more last week but, well, life kind of got in the way. Darling Daughter, who was supposed to be walking down the aisle this past weekend, instead packed up all her worldly goods and moved to Podunk to start afresh. (Long story, but it seems that Mr. Fixit’s feet got a little on the chilly side. That’s okay; he’ll have plenty of time to kick himself with those sized 9 1/2 ice blocks in the future. The very near future.) She’s bearing up well, and while she’s sad and hurt, she’s also excited at the opportunities her future now holds.
At any rate, after spending the week dealing with the logistics of getting DD, as well as her stuff, here in very short order, we had a moderately large family gathering on Sunday for Chocolate Bunny Day dinner at our house. I’m exhausted, but things went quite nicely, and the dinner was delicious.
Our main course was boneless leg of lamb – or, as The G Man called it, Lego Lamb (hey, it got him to eat it) – that I butterflied and stuffed with a mixture of mint, parsley, dried currants, toasted pecans and sourdough bread crumbs. It was just delicious, but since mint was part of the stuffing, it was served with this incredibly simple but oh-so-delicious condiment.
Nor is this jam good with just lamb (many variations of lamb, as you’ll see with my next recipe), but it would go excellently with beef, pork, or game – in fact, venison will probably be the next protein I make to to serve with it. It would also be a lovely part of a charcuterie or cheese platter.
While this isn’t hard to make, it does take a little time – about 45 minutes (it’s so worth it, though). A little goes a long way, however – you’ll start off with at least 6 cups of sliced onion that will cook down to about 2 cups, and a serving is a mere 2 tablespoons. A wonderfully flavorful – tart, sweet and earthy – 2 tablespoon that will totally rock your taste buds.
Click the image to enlarge
- 1/2 cup unsalted butter
- 2 large red onions, halved and thinly sliced
- 1/2 cup dry white wine
- 1/4 cup honey
- 3 tablespoons balsamic vinegar
- salt and freshly-ground black pepper, to taste
- Melt the butter in a wide, heavy skillet over medium heat. Add the onions, sprinkle with a little salt and cook, stirring frequently, until very soft but not brown, about 15 minutes.
- Add the wine and honey; reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and almost all of the liquid has cooked out, another 20 to 30 minutes.
- Remove from heat and stir in the vinegar; season with salt and pepper to taste. Allow the jam to cool to room temperature before serving.
- Nutrition Facts
- Nutrition (per serving): 96 calories, 5.9g total fat, 15.3mg cholesterol, 3.7mg sodium, 13.1mg potassium, 9.7g
- carbohydrates, <1g fiber, 4.9g sugar, <1g protein